South of the Border Potato, Bean and Cheese Soup

By bakers_delight85

Ingredients

• 2 tsp. olive oil
• 1 cup chopped onion
• 1 garlic clove, minced
• 4 cups defatted chicken broth, divided
• 1 1/2 cups 1% fat milk
• 5 cups peeled and cubed (1/2 in.) boiling potatoes
• 1/4 tsp. black pepper
• 1 tsp. chili powder
• 1 1/4 cups (5 oz.) shredded reduced-fat Cheddar cheese
• 4 cups cooked kidney beans or 2 16-oz cans kidney beans, well drained
• 1 1/2 cups mild, reduced-sodium salsa or regular salsa

Details

Servings 6

Preparation

Step 1

In large pot, combine oil, onion, garlic and 2 Tbsp. broth. Cook over medium heat, stirring frequently, about 5 minutes or until onion is tender. If liquid begins to evaporate, add a bit more broth.
Add remaining broth, milk, potatoes and pepper. Bring to a boil. Lower heat and simmer, covered, 12 to 14 minutes or until potatoes are tender, stirring occasionally. Remove pot from burner.
Using ladle, transfer about half of vegetables and liquid from pot to blender container. Blend on medium speed until thoroughly pureed. Return puree to pot.
Add chili powder. Stir in cheese until melted. Stir in beans and salsa. Cook over low heat an additional 3 to 4 minutes, but do not boil.
Per serving: 394 calories, 6.8g fat, 23mg cholesterol, 793mg sodium, 21g protein, 64g carb